Beverage Dispenser Bubble-Squeezing Design for Stable Cream Layer
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Solution Overview
Problem
Existing beverage making devices struggle to maintain a stable and aesthetically pleasing fine-bubble cream layer in beverages like espresso coffee, as large bubbles burst and coalesce, reducing the cream's stability and appearance, and high brewing temperatures can damage coffee powder, leading to poor organoleptic characteristics.
Innovation Solution
The device incorporates bubble-squeezing members and an elongated flow guiding member with surface ribs and grooves to induce a laminar flow, which reduces turbulence, preserves fine bubbles, and causes larger bubbles to burst before dispensing, while maintaining low pressure dispensing to minimize heat loss and enhance cream stability and appearance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If the beverage is dispensed through a wide opening, then the dispensing speed is high, but large bubbles remain intact and burst, reducing cream stability
Solution Approach 1:
The dispensing opening is divided into multiple small aperture openings instead of a single wide opening. This segmentation allows the beverage to be dispensed through numerous small channels, which mechanically rupture large bubbles while maintaining adequate dispensing speed through the combined effect of multiple apertures.
Solution Approach 2:
Different regions of the dispensing structure have different aperture characteristics. The bottom wall contains multiple small aperture openings specifically designed for bubble rupture, while other regions may have different configurations to optimize overall dispensing performance and cream layer formation.
2Productivity
If the brewing temperature is increased, then the extraction efficiency is improved, but the coffee powder is damaged and organoleptic characteristics deteriorate
Solution Approach 1:
The brewing temperature parameter is optimized to a specific range that balances extraction efficiency with coffee powder preservation. By precisely controlling the temperature parameter within optimal limits, the system achieves effective extraction while avoiding thermal damage to the coffee powder and maintaining superior organoleptic characteristics.
3Speed
If the beverage flows quickly from the nozzle to the cup, then the service speed is high, but heat loss increases and cream quality deteriorates
Solution Approach 1:
The beverage undergoes preliminary bubble rupture and cream layer formation within the dispensing spout before reaching the cup. This preliminary action of creating the cream structure inside the spout protects the beverage during the subsequent short flight to the cup, minimizing heat loss and preserving cream quality even at high service speeds.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution results in a more stable, visually appealing cream layer with reduced heat dissipation, preserving the quality and organoleptic characteristics of the beverage by ensuring a laminar flow and bursting larger bubbles within the dispensing spout, thus improving the overall beverage experience.
Implementation Method 1
an elongated flow guiding member with surface ribs and grooves to induce a laminar flow, which reduces turbulence
Implementation Method 2
The two bubble-squeezing members arranged between the central beverage collecting area and the two beverage dispensing apertures define a bubble passageway, where larger bubbles present in the beverage coming from the nozzle are squeezed and eventually burst
Data Source
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AI summary
A beverage making device is disclosed, for preparing a beverage suitable for human consumption with a fine-bubble top cream layer. The device comprises a beverage unit (3) for supplying said beverage; at least one nozzle (7) in fluid communication with the beverage unit (3); a dispensing spout (13) provided with a cavity (23) with a bottom wall (25) and side walls (27, 29; 31); a central beverage collecting area in a bottom of the cavity (23). Moreover, at least two beverage dispensing apertures (41) are provided in the bottom wall (25), at opposite sides of said central beverage collecting area. For each beverage dispensing aperture (41), a bubble-squeezing member (47 A, 47B, 49) is arranged between the central beverage collecting area and the respective beverage dispensing aperture (41). The beverage flows from the central beverage collecting area through the bubble squeezing members (47A, 47B, 49) and towards the respective beverage dispensing apertures (41).